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¡Ý ÁÖÁ¦: Health benefits of soy products and soybean processing industry in Asia
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** ÁÂÀå: Kyun hee Lee(Dr.Chung¡¯s food CO.,LTD)
- 09:00-09:30
ÁÖÁ¦: Relationship between Soy Intake and Health Benefits
¿¬»ç ¹× ¼Ò¼Ó: Yoshiko Ishimi National Institute of Health and Nutrition, Japan
- 09:30-10:00
ÁÖÁ¦: Novel Powder Process to Pull the Function of Soybean or Okara (Biji) on Production Scale
¿¬»ç ¹× ¼Ò¼Ó: Yoshiyuki Inoue Hosokawa Micron, Japan
** ÁÂÀå: Young Sun Song(Inje University, Korea)
- 10:10-10:40
ÁÖÁ¦: Beneficial Effect of Soy and Isoflavone Consumption on Cancer Prevention
¿¬»ç ¹× ¼Ò¼Ó: Jeongseon Kim National Cancer Center, Korea
- 10:40-11:10
ÁÖÁ¦: Soy Protein in Sports Nutrition and Weight Management
¿¬»ç ¹× ¼Ò¼Ó: Kwangho Jung Yongin University, Korea
- 11:10-11:40
ÁÖÁ¦: Textured Soy Protein (Soy Meat) Processing Technology
¿¬»ç ¹× ¼Ò¼Ó: Rolf Steinmetz Buhler AG, Switzerland
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